Clam Hash

A James Beard Special

I've always enjoyed hash, especially home made corned beef or roast
beef hash for breakfast, but never considered clam hash. I was surprised
to find a great clam hash recipe by James Beard recently

Hash is a dish usually made of corned beef, potatoes,
perhaps onions and peppers, as well as spices that are mashed together and
slowly fried in a pan or on a griddle. They are commonly served with eggs
and toast and a popular breakfast food, and they became popular after World
War two when fresh meat had very limited availability. Of course you do not
need to use corned beef.

The first recipe is based on the one from "The New James Beard"
from 1981, a book I found in a used bookstore. James states that "I've been
a clam lover ever since my childhood, when we used to
dig for clams at the
beach and cook them in every way imaginable." I didn't imagine this way, but
I love it.

Start with a heavy skillet - I like cast iron, and melt 6
tablespoons of butter and 1/2 a cup of minced onions (and some bell pepper
if you'd like) and cook until soft and barely transparent. Add 1 1/2 cups of
either fresh minced or clanned clams, reserving the clam liquid, and 1 1/2
cup of minced boiled potatoes. Mash down with a spatula, salt and pepper
lightly, and add 1 tablespoon of Worcestershire sauce.

Cook for 10 minutes over medium heat, occasionally mixing
the the hardening bottom part of the hash with the lighter top and remashing
down with the spatula.

Beat 3 eggs with the reserved clam broth, or use
clam
juice is you do not have any clam broth, mix with 1/2 cup of Parmesan Cheese
and poor over the hash. Cook until the egg sets, which will take perhaps 6
minutes or a bit longer. Sprinkle with chopped parsley and enjoy a great
breakfast!

Here is an ingredient list - feel free to substitute
depending on what ingredients you have at hand:

First melt the butter and sauté the garlic in a heavy pan until you can
just start to smell it. Add the peppers and onion and sauté over medium heat
until they start to get soft and the onion is starting to get transparent.

Add the clams, reserving clam broth, and cook for about 10 minutes
uncovered, mixing occasionally. You want the hash to be semi dry, or at
least not swimming in fluid.

Beat 3 eggs together with the clam broth, and parmesan cheese and mix
well. Pour on the eggs, lower heat to prevent burning, and cook until eggs
are firm, maybe 6-8 minutes.

Garnish with chives and enjoy!

It's perhaps not super hash like due to the lack of potatoes or other
starch, but it's delicious.

Clam Hash is simple to make and delicious. Think I'll
make some more tomorrow for breakfast or maybe even for dinner tonight. It sure blows
away canned corn beef hash!